Now is definitely the time of the year to enjoy butternut squash. There are plenty of ways how to prepare it. Today, I show you my confi squash-curry, which is so yummy that you will go back to the cooking bowl and nibble out the rest of it. It comes with lots of Vitamin C and A which will help you to stay fit throughout the flu season.
Prep time
15 minutes
Cooking time
20 minutes
Portion
4
Shelf life
2 days (in refrigerator)
Supplies
Cooking pan
Ingredients
1 butternut squash
1 white onion
2 gloves garlic
1 can chickpeas
400g fresh spinach leaves
2tbsp of coconut oil
1tbsp of yellow curry powder (mild)
1tbsp of turmeric
250ml vegetable stuck
120ml coconut milk
Method
Cut the onions into small pieces and the butternut into cubes of approx. 1×1 inch (2x2cm).
Preheat the cooking pan and add coconut oil. Saute the onions till they are light gold and add the garlic, butternut squash, curry and turmeric. Cover everything with the vegetable stuck and cook on medium heat for 15 minutes. You don’t want the butternut squash to be too soft.
Add the coconut milk, the chickpeas, and the spinach. After the spinach collapses your meal is ready to eat.
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